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IFBC: The First and Best Food Blogger Conference!
We are thrilled to announce that IFBC is coming back to Seattle in 2014!
Register for 2014!
Organized by Foodista.com and Zephyr Adventures, IFBC was the first-ever conference for food bloggers, first held in May of 2009. The series focuses on three themes: Food, Writing, and Technology. This event will feature high-quality educational sessions, personal networking opportunities, and what 95% of attendees say is the best food and wine of any blogging conference! Join us for our SIXTH annual conference again in beautiful Seattle, Washington!
Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95
2013 SOLD OUT fast, so be sure to register early for 2014!!
*The cost of registration for all participants is $395. However, new in 2013, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $95. You can choose to write about anything you want - the conference itself, the venue, the sponsors, or the food - and can do so before, during, or immediately after the conference. This is our way of supporting food bloggers as you attempt to make a living (or cut costs from) your food blogging.
Above photo by Seattle Municipal Archives
Submitted by Guest Contributor on September 13, 2013
Amazon Grocery will be featuring seventeen of our favorite specialty food and beverage products in the Live Blogging session on Friday.
Many Amazon customers don’t know that Amazon carries groceries and ships nationwide. Amazon Grocery has a robust specialty selection, including top gluten-free brands such as Pamela’s, KIND, Annie’s Homegrown, Bob’s Red Mill, and more. Shop our gluten-free store here.
Amazon Grocery is also one of the best places to find organic brands in our Natural & Organic store. Our International Store includes hard-to-find food items from Italy, France, Japan, India and more. Prime customers can also receive free 2-day shipping on fresh cut flowers from the Amazon Curated Flower Collection.
You can also save up to 15% on your favorite groceries and household products when you subscribe and choose an automatic delivery schedule. Learn more about Subscribe & Save here.
Browse our collection of recipes and discover simple breakfast ideas, easy dinners, snacks and more.
Don’t forget that as a blogger, you can become an Amazon associate and earn advertising fees up of to 10% when your readers click through and make a qualifying purchase. Learn more about our Associates program in our previous post.
Submitted by Sheri Wetherell on September 13, 2013
Kim O'Donnel will lead Snap Out of It! An interactive writing workshop on Sunday, 9-22 at IFBC.
For more than a decade, journalist and chef Kim O’Donnel has dispensed cooking advice at numerous publications, including The Washington Post, Culinate and USA Today. Kim is the author of The Meat Lover’s Meatless Cookbook (2010) and most recently, The Meat Lover’s Meatless Celebrations (2012). She’s a regular contributor to Real Food Right Now, a weekly seasonal produce series on Ecocentric and writes a monthly Eating Down the Fridge column for iVillage. She is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Kim's work is part of the forthcoming anthology Best Food Writing 2013.
http://kimodonnel.com
Follow Kim on Twitter @kimodonnel
Submitted by Guest Contributor on September 12, 2013
At Sahale Snacks, we’re fans of good food. We think every time you eat, you should savor every bite. And that’s why we make snacks. Snacks are the food we eat most often -- at work, at home when we’re relaxing, when we’re on-the-go -- and it’s when we can be tempted to just settle for what’s there, to settle for ordinary.
At Sahale Snacks, ordinary is our enemy. We search to discover the perfect ingredients, experiment to find the best flavor combinations, and draw inspiration from our food adventures to create snacks that are good food. We use wholesome nuts, fruit, and spices from around the world in our delicious, unique blends that are all certified gluten-free and kosher.
We’re excited to sponsor this year’s International Food Bloggers Conference in our hometown of Seattle because we know you love good food too. At the conference, co-founders Edmond Sanctis and Josh Schroeter will be sharing with you a few of our favorite blends:
Valdosta Pecans
Black-peppered pecans, cranberries and a touch of orange zest, it’s one of our original blends and is reminiscent of the flavors of the American South
Maple Pecans
Walnuts, cherries and cinnamon – the warm, inviting essence of a pecan pie
Pomegranate Pistachios
A hint of lemon and black pepper – inspired by our favorite Moroccan flavors
Sahale Crunchers
Almonds with Parmesan Cheese + Herbs – fresh herb blend of oregano, thyme, and basil – a classic Italian flavor combination
Join us at the IFBC on Friday, September 20 at the Amazon.com Grocery Live Blogging Session and Saturday, September 21 at the Culinary Expo.
Besides eating our snacks right out of the bag, one of the things we all love to do at Sahale Snacks is cook! Check out this appetizer recipe using Maple Pecans. The contrast of the soft, creamy goat cheese with crunchy, sweet pecans and savory balsamic reduction is heavenly!
Endive Spears with Goat Cheese, Spiced Nuts, and Balsamic Reduction
Makes ~20 servings
Ingredients:
Balsamic reduction
1 pint balsamic vinegar
1 bay leaf
2 sprigs rosemary
Goat cheese spread
4 oz fresh goat cheese, softened
3 tbsp heavy cream
1 tsp extra-virgin olive oil
1 tsp chopped fresh dill
1 tsp chopped fresh tarragon
Dash cayenne
2 heads Belgian endive, leaves separated (about 24 leaves)
Black pepper
Salt
½ cup Sahale Snacks Maple Pecans, coarsely chopped
Balsamic reduction
Combine balsamic vinegar, bay leaf, and rosemary in a small saucepan. Bring to a low boil. Adjust the heat to a steady simmer and allow the vinegar to reduce. Continue to cook until the mixture reduces by half or 1/3 depending on your preference.
Mix together goat cheese, cream, and olive oil until smooth. Stir in dill, tarragon, and cayenne. Season to taste with salt and pepper. Spoon mixture onto stem end of endive leaves, dividing evenly. Distribute on a large serving tray. Sprinkle chopped nuts onto endive leaves, dividing evenly. Drizzle with balsamic reduction. Serve immediately. If endive leaves are not available, crackers or crostini are great!
Enjoy!
This post is brought to you by Sahale Snacks.
Submitted by Sheri Wetherell on September 11, 2013
The Veggie Grill joins IFBC again this year and will serve up some of their whole and delicious comfort food. The popular independent, premium fast-casual restaurant is known for making amazingly flavorful and wholesome food with 100% plant based ingredients, including complete, high-protein, hearty “veggie-meats” that break the stereotype of bland, mushy vegetarian food.
My favorite dish is the Cauli-Mashed Potatoes and Gravy, a blend of fresh cauliflower blended and mashed potatoes served with a porcini mushroom gravy with fresh rosemary. You'd never guess that it was vegan! Also try their new Savory Kale Caesar, a packed-with-goodness salad of marinated kale, romaine hearts, chopped Tempeh Bacon, chunky avocado, cucumber, croutons, veggie parmesan.
Those on a gluten free diet will love the GF Power Plate (blackened tempeh-portobello mushroom-caramelized onion stack, steamin' kale, sliced tomato salad, chipotle ranch), and the Bayou Chickin’ sandwich is a can't-miss (Blackened Chickin', lettuce, tomato, red onion, avocado, spicy vegan mayo)!
Check out their full menu here and don't miss them Saturday, September 21 at the IFBC Discovery Expo!
Follow The Veggie Grill on Twitter @VeggieGrill and on Facebook.
Submitted by Sheri Wetherell on September 10, 2013
Sam Klingberg will co-lead the Live Blogging: An Exercise in Writing with Bordeaux Wines session.
Brokewino.com is about finding an obscene, NSFW, vinous passion and going for broke. And he quotes:
For all the volumes of books, blogs, seminars, and experts that exist simply to bombard your mind with esoteric facts and opinions about about wine, you can’t get past the prima facie evidence: wine is meant to get you drunk (in varying levels of discretion.)
– The Brokewino.com Creed
"I have crazy hair. I dress like euro-trash. I drink a lot of wine. I have an obsession with notebooks. If you’d like to talk directly at me about anything, email: sam (at) brokewino (dot) com."
Follow Sam on Facebook and Twitter @brokewino.
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Registration
$395 for non-blogger participants (industry, media relations professionals, etc.)
Conference Information
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals
